Seared Scallops with Potato Veloute

Seared Scallops with Potato Veloute

Recipe by Sarah Todd

Ingredients

• 1 onions finely sliced

• 1 tsp garlic paste

• 2 sprigs thyme

• 1 bay leaf

• salt

• 200 g potato, peeled and finely sliced

• 1 litres white chicken stock

• 80 ml Bulla cooking cream

• squeeze lemon juice

• cracked pepper

• 12 scallops

• 100 g pearl barley, cooked

• Squeaky Gate extra virgin olive oil

Method

• Place a heavy-based saucepan on medium to low heat with extra virgin olive oil and add the onions, garlic and thyme and season. Cook until onion is soft and translucent (6–8 minutes). Add the potatoes to the pan and sweat for a further 2 minutes.

• Add the stock to the pan and bring to the boil. Season again then lower the heat and simmer gently for 20 minutes, until the potato is very soft. Add the cooking cream and bring the soup back to a simmer. Blend to a smooth puree and pass through a sieve and serve immediately.

• Meanwhile, sear scallops in pan with oil (1 minute each side) and finish with butter and serve atop pear barley.

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Cambodian Rice and Chicken Porridge Congee

Cambodian Rice and Chicken Porridge Congee

Recipe by Courtney Roulston

Ingredients

• 300g jasmine rice

• 1 liter Coles chicken stock

• 1 liter water

• 1 cinnamon stick

• 1 star anise

• 1 tbsp fresh ginger, sliced

• ¼ bunch coriander, stems and leaves separated

• 300g Coles skinless chicken breast

• sea salt and ground white pepper to taste

• 2 tbsp fish sauce

• 1 head round lettuce, washed and chopped into strips

• 100g bean sprouts

• 2 tbsp chili oil to serve

• 2 tbsp asian fried shallots to serve

Method

• Wash the rice in a sieve under running water and set aside.

• Place the chicken stock, water, cinnamon stick, star anise, ginger and coriander stalks into a large soup pot and bring up to a boil.

• Turn the heat down to a very gentle simmer, add the chicken breast, cover with a lid and poach for 12 minutes, or until the chicken is just cooked through.

• Remove the chicken breast from the stock and set aside to cool before shredding into strips. Remove and discard the aromatics from the stock.

• Add the rice into the pot with a pinch of salt and simmer for 40 minutes, or until the rice is tender and starting to break up. Season with fish sauce and a pinch of white pepper and taste for balance.

• To serve place some lettuce and beansprouts into the base of serving bowls.

• Ladle over the rice porridge and top with the shredded chicken, coriander leaves, chili oil and fried shallots.

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Charred Tomato and Parsley with Burrata and Sourdough

Charred Tomato and Parsley with Burrata and Sourdough

Recipe by Michael Weldon

Ingredients

• 2 punnets of cherry tomatoes

• 1 yellow capsicum

• 1 long red chilli

• ½ bunch parsley, leaves picked

• ½ cup olive oil

• 1tbs red wine vinegar

• ¼ cup mixed olives, seeded and chopped

• 1 burrata

• 1 loaf of sourdough, sliced and grilled on the bbq

• sea salt

• black pepper

Method

• Heat a BBQ or Griddle pan until it begins to smoke. Add the tomato, capsicum and chilli, cook until lightly charred.

• Remove the vegetables from the grill and flavour with Extra Virgin Olive Oil and Salt

• Roughly chop the grilled vegetables and add to a mixing bowl with the parsley. Dress the vegetables with olive oil, vinegar, a pinch of salt and a crack of black pepper, mix until all the vegetables are coated.

• Serve the warm vegetables on a plate then place the burrata in the middle. Drizzle over more olive oil and a crack of black pepper. Serve the bread on the side.

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Tamari Roast Sweet Potato with Sesame and Ginger

Tamari Roast Sweet Potato with Sesame and Ginger

Recipe by Courtney Roulston

Ingredients

• 4 medium gold sweet potatoes, slice into 2cm x 12 cm wedges

• 2 tbsp Squeaky Gate extra virgin olive oil

• 2 tbsp tamari soy sauce (gluten free soy)

• 2 tbsp pepita seeds, toasted, crushed

• 1 long red chilli, sliced

• ½ cup coriander sprigs to serve

sesame ginger cream

• 3 tbsp tahini paste

• 1 tbsp fresh ginger, peeled, sliced

• 1 tbsp tamari soy sauce

• 2 tbsp rice wine vinegar

• 1 tbsp maple syrup

• 2-3 tbsp warm water

Method

• Pre heat the oven to 180 degrees C.

• Toss the sweet potato wedges with the extra virgin olive oil. Spread onto a large baking tray in a single layer and roast in the oven for 20-25 minutes, or until nearly cooked through. Drizzle the tamari soy over the sweet potato and continue to roast for a further 6-8 minutes, or until sticky and fragrant.

• Place all the sesame ginger cream ingredients into a small high-speed blender and blitz until smooth and the consistency of mayonnaise.

• Place the sweet potato onto a large serving plater and drizzle with some of the sesame dressing. Scatter with chopped chilli, crushed pepita seeds and coriander sprigs before serving.

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Miso Cauliflower with Tahini & Ginger Soba Noodles

Miso Cauliflower with Tahini & Ginger Soba Noodles

Recipe by Courtney Roulston

Ingredients

• 1 large coles whole cauliflower, outer leaves left on

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 x 270g packet japanese soba buckwheat noodles

• 1 large lebanese cucumber, seeded, sliced into half moons

miso glaze

• 2 tbsp white miso paste

• 1/3 cup mirin

  1 tbsp maple syrup

• 1 tsp sesame oil

ginger tahini dressing

• 3 tbsp tahini paste

• 1 tbsp raw ginger, peeled, grated

• 2 tbsp rice wine vinegar

• 1 tsp soy

• 1 tbsp maple syrup

garnish

• 1 tsp togarashi

• ¼ cup chives, finely sliced

Method

• Pre heat the oven to 190 degrees C. Cut the base of the cauliflower so it will sit flat. Cut a cross into the base of the stem with a paring knife. Bring a pot of salted water up to a simmer and place the cauliflower in upside down. Simmer for 5 minutes.

• Remove the cauliflower from the pot and allow excess water to drain off. Place onto a lined baking pan or tray and drizzle with oil and season with a little salt. Cover tightly with foil and bake for 35 minutes.

• Boil the soba noodles in the same pot for 3-4 minutes, or until al dente. Place the noodles into a bowl of iced water to wash off any excess starch. Drain and set aside.

• Whisk all the miso glaze ingredients in a bowl until smooth. Remove the cauliflower from the oven and take off the foil. Spoon over the miso glaze and place back into the oven uncovered for a further 15-20 minutes, or until the glaze is bubbling and golden.

• Whisk the tahini dressing ingredients in a bowl until smooth and creamy, adding a little water if the mixture needs loosening.

• Toss the noodles with half the tahini dressing and place into a serving platter with the cucumber. Remove the cauliflower from the oven and place onto the centre of the noodles. Drizzle with the remaining tahini dressing and garnish with furikake and chives.

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Not-Tiramisu

Not-Tiramisu

Recipe by Kirsten Tibballs

Ingredients

• 100g water

• 130g caster sugar (A)

• 10g dutch-processed cocoa powder (A)

• 30mL espresso coffee

• 40mL marsala wine

• 400g mascarpone

• 600mL Bulla dollop cream

• 220g caster sugar (B)

• 10g vanilla bean paste

• 60mL frangelico liqueur

• 100g sponge fingers, cut into 20mm pieces

• 30g dutch processed cocoa powder (B), for dusting

to serve

• 80mL Bulla dollop cream for garnishing

• block of milk chocolate, shaved

Method

• Boil the water and sugar (A) until the sugar has dissolved. Remove from the heat and add in the cocoa powder (A), coffee and Marsala. Set aside.

• Place the mascarpone in a bowl and add in the Bulla Dollop Cream, caster sugar (B), vanilla, and Frangelico and stir to combine.

• Dip the chopped sponge fingers into the coffee syrup. Place a layer of sponge fingers in the base of 6 glass jars. Top with a layer of the cream filling and dust with cocoa powder (B). Repeat with another layer of sponge fingers, cream filling and cocoa powder.

• To serve, top with a generous spoon of Bulla Dollop Cream and garnish with chocolate shavings.

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Grilled Spicy Squid Salad

Grilled Spicy Squid Salad

Recipe by Michael Weldon

Ingredients

• 2 squid tubes, scored and cut into strips

• 2 garlic cloves, grated

• 1 lemon, juice and zest

• 1 birdseye chilli, chopped finely

• ¼ bunch parsley

• black pepper

• sea salt

• Squeaky Gate extra virgin olive oil

• 1 head of fennel, shaved

• 1 red onion, sliced thinly

• 1 bag of baby spinach

• 1 bag baby spinach

• ½ bunch parsley, picked

dressing

• ¼ cup olive oil

• 1 lemon, juice

• 1 garlic clove, grated

• 1 chilli, chopped

• salt

Method

• Combine the squid, garlic, lemon, chilli, a drizzle of olive oil and a pinch of salt, mix together until coated. Cook the squid on a Griddle or BBQ until tender. Once cooked add squid to a bowl with the parsley, mix together.

• Add the salad ingredients to a bowl and add a drizzle of extra virgin olive oil. Mix together until the leaves are coated. Add a squeeze of lemon and salt.

• Combine the dressing ingredients and a pinch of salt, mix together until combined.

• Serve the salad topped with the warm grilled squid and top with the extra dressing.

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Asparagus Pesto

Asparagus Pesto

Recipe by Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 2 bunches of asparagus, woody ends snapped off

• 100 g parmesan cheese, grated

• 2 large handfuls of spinach leaves

• 1 large handful of mixed soft herbs

• (such as basil, parsley, chervil)

• 4 garlic cloves

• 80 g pine nuts (or substitute with pepitas or sunflower seeds), toasted

• zest of 1 lemon

• ¾ cup Squeaky Gate extra virgin olive oil

• ¼ tsp salt, to taste

• ¼ tsp pepper, to taste

Method

• Prepare all of the ingredients based on the instructions in the ingredients list.

• Fill the saucepan with water and bring to the boil. Blanch the asparagus for 1 minute, then drain and set aside to cool.

• Roughly chop the asparagus and place in the bowl of the food processor.

• Add the parmesan, spinach and herbs, then process until finely chopped.

• Add the garlic to the food processor along with the toasted pine nuts and lemon zest.

• Process until you have a rough paste.

• With the motor running, slowly add the olive oil.

• Season to taste with the salt and pepper.

• Scrape the pesto into the serving bowl and serve.

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No-Fuss No-Butter Chicken

No-Fuss No-Butter Chicken

Recipe by Sarah Todd

Ingredients

• 1 onion, roughly chopped

• 300 g tomato, quartered

• 4 garlic cloves, chopped

• 3 tsp coriander powder

• 1 tsp chilli powder

• 1 tsp salt

• 1 tsp blended chilli paste

• 1 cup cashews

• ½ cup milk

• 500g chicken thigh, 3cm dice

• 200ml Bulla cooking cream

Method

• Add onion into a pan until they soften. Add tomato, garlic, coriander powder, chilli powder, salt, chopped chillies, cashews and milk and place in a pot with the lid on and cook for 45 minutes until soft and fragrant.

  Tip: to quicken the process you could do this step in a pressure cooker and cook for 20 minutes.

• Once ready, blend in a blender until smooth and creamy. You may need to do this in a couple of batches.

• Place into a pot on the stove on medium heat and pour in the mixture and add chicken and cook for a further 20 minutes. Add cream and stir through and serve with grilled roti and salad.

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Lamington Breakfast Porridge

Lamington Breakfast Porridge

Recipe by Courtney Roulston

Ingredients

• 2 cups cooked brown rice

• 1 cup cooked quinoa seed

• 1 cup almond milk

• 1 cup coconut milk

• 1 stick cinnamon

• 1 vanilla bean

• 2 tbsp honey or maple syrup

• 80g dark 70% chocolate

• ½ cup shaved coconut

• 1 cup raspberries

• 1 heaped teaspoon chia seeds

• Raco saucepan

Method

• Place the rice, quinoa, almond milk, coconut milk, cinnamon stick and vanilla bean into a saucepan over a medium heat. Bring up to the boil, then reduce the heat to a simmer. Cook, stirring occasionally for 15-20 minutes, or until the rice has broken down into a porridge consistency.

• Stir in 1 tablespoon of the maple or honey and a pinch of sea salt.

• Meanwhile place the raspberries into a bowl and crush with the back of a fork. Mix the chia seeds with ¼ cup water and stir until it looks like a gel. Stir the chia seed mixture and the remaining maple syrup into the raspberries until it looks like jam.

• Break the chocolate into pieces and gently fold them through the rice porridge. Place porridge into serving bowls and top with raspberry jam and toasted coconut before serving.

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Broccoli Bruschetta

Broccoli Bruschetta

Recipe by Courtney Roulston

Ingredients

• 6 slices sourdough bread, toasted on a grill pan

• 1 large ripe hass avocado, peeled & seeded

• 1 lemon

• 4 tbsp Squeaky Gate extra virgin olive oil

• 3 cups broccoli florets, finely chopped

• 1 long red chili, finely chopped

vegan pesto

• 1/4 cup pepita seeds plus extra to serve

• 1 cup basil leaves

• 1/2 cup mint, leaves picked, plus a few extra to garnish

• 1 small clove garlic, peeled

  1 tbsp nutritional yeast

Method

• Place the avocado flesh into a bowl with a squeeze of lemon and using a fork, mash together with a small pinch of salt.

• Heat 1 tablespoon of extra virgin olive oil over a high heat in a medium frying pan and cook the broccoli for 2 minutes, or until tender and slightly charred.

• Place all the pesto ingredients into a blender along with remaining oil and a squeeze of lemon and a pinch of salt. Blitz until you have a bright green pest-You can make it as smooth or chunky as you like.

• Mix the pesto through the broccoli. Spread the avocado onto the base of the toast and top with the broccoli mixture and chopped chilli. Garnish with extra crushed pepita seeds and slice each bruschetta into 2 or 3 fingers. Drizzle with a little extra oil and picked mint leaves.

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Yoghurt Crème Brulee, infused with Roasted Vanilla, Cinnamon and Honey

Yoghurt Crème Brulee, infused with Roasted Vanilla, Cinnamon and Honey

Recipe by Sarah Todd

Ingredients

• 1 vanilla pod

• 150g honey

• 1 tsp cinnamon

• 250g Jalna yoghurt

• 2 eggs, lightly beaten

to serve

• 2 tbsp demerara sugar

• shortbread

Method

• Heat the oven to 180C. Split the vanilla pod, scrape out and reserve the seeds, and put the pod on a baking tray. Roast until dried and brittle, about 15 mins, remove from the oven and leave to cool.

• Pour the honey into a saucepan and gently heat until it starts to caramelise. Pour in the yoghurt and reserved vanilla seeds, return to the boil and whisk to dissolve the honey. Remove from the heat and set aside to infuse for 20 mins. Crush the roasted vanilla pod into a fine powder using a mortar and pestle, then stir through the honey mixture.

• Return the mixture to the heat and bring to the boil. Whisk, then remove from the heat and gradually pour the mixture over the egg, whisking constantly. Return the mixture to the pan and cook over a low heat, stirring constantly, until it reaches 86C on a cooking thermometer or has thickened to a smooth custard. Pass the custard through a fine sieve and leave to cool slightly. Pour into a blender and blitz for 30 seconds or until smooth. Strain into a small dish, then put in the fridge to chill overnight or until cool.

• Sprinkle over the sugar and caramelise with a kitchen blowtorch, then serve with the shortbread on the side.

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Crumbed Lamb Chops with Tomato and Caper Sauce

Crumbed Lamb Chops with Tomato and Caper Sauce

Recipe by Michael Weldon

Ingredients

• 12 lamb cutlets, beaten flat with a meat mallet or rolling pin

• 200g Coles Plain flour

• 6 eggs

• 250g panko bread crumbs

• 1/2 tsp Coles chilli flakes

• 1/4 cup parmesan grated

• 5 thyme sprigs, leaves picked

• sea salt

• Squeaky Gate extra virgin olive oil

• large Raco frypan

tomato and caper dipping sauce

• 1 small brown onion, diced

• 1 garlic clove, minced

• 2tbs balsamic vinegar

• 1tbs Coles brown sugar

• 1/4 tsp Coles chilli flakes

• 400g Coles diced canned tomatoes

• 1/4 cup capers

• sea salt

• Squeaky Gate extra virgin olive oil

• small Raco saucepan

Method

• in a bowl mix together the bread crumbs, chilli flakes, parmesan and thyme with a pinch of salt. In another bowl whisk the eggs and in the third bowl, add the flour.

• To coat the cutlets, start by coating with the flour, then with the eggs and finally with the bread crumbs. Ensure to press the bread crumbs on well. Repeat until all the cutlets are coated.

• In a small saucepan cook the onion in a drizzle of oil until it begins to caramelize. Add the garlic and cook for a minute. Add the vinegar and sugar, cook until the sugar melts and the vinegar reduces. Add the chilli flakes, tomatoes, capers and a pinch of salt. Bring to a boil and simmer for 5 minutes until the sauce thickens. Remove from the heat and allow to cool.

• Fill the bottom of a fry pan with oil and place over a medium high heat. Once hot, cook the cutlets a few at a time. Cook until the crumb is golden and crispy and the meat is just cooked. Drain cooked cutlets on a paper towel and season with salt.

• Serve with the tomato and caper sauce on the side and a light green salad.

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Summer Chop Salad

Summer Chop Salad

Recipe by Michael Weldon

Ingredients

• ½ Iceberg lettuce

• 1 radicchio

• 1 punnet multi-colour cherry tomatoes

• 1 red onion

• 1 tub cherry bocconcini

• 1 cucumber, seeds removed

• 6-8 pickled chillies, jalapenos or pepperoncini

• ½ avocado

• ½ bunch basil

• sliced black olives, plus extra for garnish

• 1 corn tortilla, diced and roasted till crisp, plus extra for garnish

anchovy dressing

• ½ olive oil

• ¼ lemon juice

• 5 anchovy fillets

• ¼ tsp black pepper

Method

• In a jug combine the dressing ingredients and blend with a stick blender until smooth.

• Chop all the salad ingredients into similar sized pieces. It’s important to chop the ingredients but still keep some texture. Combine in a large mixing bowl with the back olive and tortilla, mix all the ingredients

• Dress the salad and gently mix together to coat the salad in the dressing.

• Garnish with the extra tortillas and olives.

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Pasta and Chickpeas (Pasta E Ceci)

Pasta and Chickpeas (Pasta E Ceci)

Recipe by Courtney Roulston

Ingredients

• 3 tbsp Squeaky Gate extra virgin olive oil, plus extra to serve

• 1 brown onion, diced

• 4 cloves garlic, crushed

• sea salt and cracked black pepper to serve

• 350g San Remo risoni Pasta

• 2 tbsp tomato paste

• 2 tbsp fresh thyme, chopped

• 1 tsp dried chilli flakes

• 4 cups vegetable stock

• 1 x 400g can crushed tomatoes

• 1 x 400g can chickpeas, drained

• ½ cup flat leaf parsley, chopped

• ½ cup parmesan, grated from a block

• ¼ cup fresh basil leaves to serve

Method

• Heat a large non-stick frying pan over a medium/high heat and add in the onion and garlic. Cook for 2-3 minutes, or until fragrant then season and add in the rissoni and tomato paste and stir for 1 minute to coat the pasta in some of the oil.

• Add in the thyme, chilli flakes, stock and tomatoes. Bring up to a simmer, and cook, stirring every few minutes so the rissoni does not stick. Cook for 20-25 minutes, or until the pasta is al dente and the sauce has been absorbed.

• Stir through the parsley and half the parmesan.

• Ladle into serving bowls and grate over some extra parmesan, black pepper, extra virgin olive oil and a few basil leaves

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Courtneys Fried Chicken Burger

Courtneys Fried Chicken Burger

Recipe by Courtney Roulston

Ingredients

• 4 Coles brioche burger buns, sliced, toasted

buttermilk chicken

• 4 x Coles chicken thighs, flattened 1cm thick

• 300ml buttermilk for soaking

• 1.5 cups plain flour

• 1 tsp each salt and black pepper

• 1 tsp dried oregano

• 1 tsp garlic powder

• 2 cups Squeaky Gate extra virgin olive oil for frying

special sauce

• 3 heaped tbsp whole egg mayonnaise

• 2 tsp american mustard

• ½ small white onion, grated

• 1 tbsp gherkin relish

• ½ tsp sweet paprika

to serve

• 1 cup iceberg lettuce, finely shredded

• 4 dill pickles, sliced

Method

• Place the chicken thighs into a bowl and cover with the buttermilk and a pinch of sea salt. Refrigerate and leave to soak for 3-4 hours, or can be left overnight.

• Mix the special sauce ingredients together in a bowl and set aside.

• Mix the flour, salt, pepper, oregano, and garlic powder in a bowl.

• Drain the chicken from the buttermilk and coat generously in the flour mixture. Leave the chicken at room temperature on a tray for 10-15 minutes for the flour mixture to become slightly wet.

• Heat oil to 160 degrees C in a frying pan. Cook the chicken for 3 minutes each side, or until golden and crisp. Drain on kitchen paper and season with salt.

• Place a spoon of the special sauce onto the base of toasted buns. Top with the lettuce, pickles, fried chicken and a little extra sauce. Serve warm.

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Broccoli and Lentil Salad with Tonnato Sauce

Broccoli and Lentil Salad with Tonnato Sauce

Recipe by Courtney Roulston

Ingredients

• 2 heads broccoli, cut into cutlets lengthways

• 2 tbsp Squeaky Gate extra virgin olive oil

• sea salt and pepper to taste

lentil Salad

• 1 x 400g can Coles lentils, drained, rinsed

• 2 green spring onions, sliced

• 1/3 cup sunflower seeds, toasted

• 1/3 cup pepita seeds, toasted

• 1/3 cup flat leaf parsley, chopped

• 1/3 cup mint, chopped

• 1 long green chilli

tonnato

• 1 x 90g can tuna in oil

• 1 hard-boiled egg, peeled, roughly chopped

• ¼ cup whole egg mayonnaise

• 2 anchovy fillets in oil, drained

• 2 tsp baby capers

• juice and zest of a lemon

• ¼ cup Squeaky Gate extra virgin olive oil

Method

• Heat a grill pan over a medium/high heat. Drizzle the broccoli in extra virgin olive oil and season with sea salt. Grill the broccoli for 2-3 minutes, each side, or until charred and tender.

• Combine all the lentil salad ingredients in a bowl and mix well.

• Place all the tonnato ingredients into the jug of a stick blender, season and blitz until thick and smooth.

• To serve, place the tonnato sauce onto the base of a serving plater. Top with the grilled broccoli, lentil salad and extra lemon wedges.

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Hot Smoked Salmon with Herb Yoghurt

Hot Smoked Salmon with Herb Yoghurt

Recipe by Michael Weldon

Ingredients

• 4 pieces of salmon

rub

• 1tbs brown sugar

• 1tbs black pepper

• 1tbs sea salt

smoking

• ½ cup wood chips

• 2tbs rice

• 1tbs tea

• 1tbs brown sugar

dill cucumbers

• 2 packs baby cucumbers

• ½ cup apple cider vinegar

• ¼ cup sugar

• ¼ cup water

• 1tsp salt

• ½ bunch of dill, chopped

herb yoghurt

• 1 cup Jalna greek yoghurt, hung for 6 hours

• ½ bunch chives, sliced

• ½ bunch parsley, chopped

• ½ bunch dill. chopped

• 1tbs grain mustard

• ¼ tsp hot sauce

• black pepper

• sea salt

• lemon for serving

Method

• In saucepan bring the apple cider vinegar, sugar, water and a pinch of salt to the boil. Add the cucumbers and dill to a bowl. Once the liquid is boiled pour over the cucumbers and leave on the bench to cool.

• Coat the cut sides of salmon pieces in the rub. Place a wok over the heat and add a piece of foil into the bottom and add the smoking mix to the foil. Heat until the wood chips begin to smoke. Place the salmon on a rack that fits into the wok. Place into the wok and add the lid. Turn the heat down to low and smoke for 8-10 minutes. Once the fish is cooked through remove.

• In a bowl mix together all the herb yoghurt ingredients, add a pinch of salt and black pepper.

• Serve the smoked salmon with pickles and herb yoghurt on the side.

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Blueberry, Lemon & Thyme Clafoutis

Blueberry, Lemon & Thyme Clafoutis

Recipe by Courtney Roulston

Ingredients

• 300g blueberries

• juice & zest of ½ large lemon

• 1 tsp thyme leaves,

• 40g butter, melted, plus extra for greasing

• 1 tbsp regular white sugar, plus extra for sprinkling

• ½ cup plain flour

• ½ cup caster sugar

• sea salt to taste

• 1 tsp vanilla bean paste

• 3 free-range eggs, lightly beaten

• 1 cup full fat milk

Method

• Heat the oven to 180 degrees C (fan forced)

• Place the blueberries, lemon zest , lemon juice and thyme in a bowl.

• Use the back of a spoon to crush ¼ of the blueberries to get some juices out.

• Grease a 24cm round tin or pan with butter. Scatter over the white sugar and shake the tin to coat the butter in the sugar.

• Sift the flour into a large bowl and add the sugar, a pinch of salt and make a well in the center.

• In a separate jug mix together the eggs, vanilla, milk and melted butter. Pour half of the milk mixture into the flour and whisk to make a thick smooth batter. Whisk in the remaining wet mixture, doing this in 2 parts makes for a lump free batter.

• Spread the blueberry mixture onto the base of the prepared tin.

• Pour the batter over the blueberries and give the tin a shake to settle everything.

• Bake in the oven for 30-35 minutes, or until just set with a little wobble in the middle.

• Remove from the oven and sprinkle with a little extra white sugar while still hot. Allow to cool for 10 minutes before serving with double cream or yoghurt.

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Jerk Chicken with Rice and Peas

Jerk Chicken with Rice and Peas

Recipe by Michael Weldon

Ingredients

• 1kg chicken thighs

marinade

• 5 spring onion

• 5 garlic cloves

• 1 habanero chillies

• 1 lime, juice and zest

• 1tbs soy sauce

• 1tbs Coles brown sugar

• 1tbs honey

• 1/2tbs fresh thyme leaves

• 1/2tsp allspice, ground

• 1/2tsp black pepper

• 1/4tsp cinnamon, powder

• 1/4tsp nutmeg, powder

• 2tbs Squeaky Gate extra virgin olive oil

to serve

• sea salt

• green tabasco for serving

• 2 cups white rice, rinsed

• 1tsp coconut oil

• ¼ cup shaved coconut

• 3 cups coconut water

• 1/4tsp Coles chilli flakes

• 1 tin kidney beans

• 1 spring onion, sliced thinly

Method

• In a blender, combine all the marinade ingredients and blend until it becomes a smooth texture.

• Pour the marinade over the chicken and coat all over. Place into the fridge to marinate for 6hr- 12hrs.

• In a pot or a rice cooker; combine the rice, coconut oil, shaved coconut, coconut water. Cook following the back of pack rice cooking instructions. Once cooked fluff with a fork, add the kidney beans, spring onions and a pinch of salt.

• Remove the chicken from the fridge 30mins before you want to cook it. Heat a griddle pan or BBQ until it begins to smoke. Drizzle the chicken with a little olive oil and add to the griddle or BBQ, cook until the outside is charred and dark with the meat just done in the centre. Remove from the heat, season with a pinch of salt and allow to rest for 5 minutes.

• Serve chicken with the rice and a good dash of hot sauce.

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